韓亞航空 Boeing B777-200 Business Class In-Flight: Seoul Icheon - Los Angeles (ICN-LAX) 05/2008 |
| Category: 飛行服務 | 2008-06-13 |
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| DINNER MENU Western -- Appetizer: Grilled Marked Scallop with Salmon Roe, Gravlax Chop, Black Forest Roll with Pineapple Mixed Garden Salad: Served with Oil and Vinegar Dressing |
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| Main Course: Beef Sirloin Steak: Served with Button Mushroom Sauce, Accompanied by Anna Potato, Asparagus and Carrot -- or -- Poached Salmon: Served with Tarragon Sauce, Accompanied by Parsley Potato and Vegetables |
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| Korean -- Nutritious Korean cuisine, 'Ssam-Bab' Dessert: Opera Cake with Vanilla Sauce Selection of Cheese & Fresh Fruit |
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| Ssam-Bab: Steamed Rice Wrapped with Various Kinds of Vegetables Topped with Grilled Beef 'Bulgogi' and Bean Paste. I really like this Ssam-Bab ..... The flight attendants prepared the meal very good ..... cold dishes were cold and hot dishes were hot. The rice in this meal was perfectly cooked, unlike some of the Asian meals that I had on other flights, the rice was not cooked through completely or it was too soft & mushy. The beef was well marinated and tasty. Oh.... and the kim-chee ..... so so good !!! |
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| Cheese and Fruit Plate |
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| Mid-Flight Snack: Hot Ramen with thinly sliced mushroom and green onion on top, accompanied by three small dishes of pickled daikon, kim-chee and seaweeds. |
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| After I was done, I pushed the 'Flight Attendant' call button to ask them to take away the tray. I think within a second or two right after I pushed the call button, I saw a FA walked toward to my seat to see if I needed any help. Wow!! That was fast !! |
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| Pre-Arrival Meal -- Appetizer: Shrimp Salad and King Crab Leg Meat in Crab Shell, Ham Cornet with Melon Ball and Asparagus. The shrimps were very good size bay shrimps. Both shrimps and crab leg meat were fresh. The presentation of this dish was beautiful ..... |
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| Main Course: Deep Fried Prawn Served with Oriental Sauce, Accompanied by Fried Rice and Pimento There were five big fried prawns in this dish. The prawns were not overly cooked and I could actually taste the freshness and sweetness of the prawns. Again, the fried rice was perfectly cooked. Sesame oil was added to make the fried rice smell and taste even better. |
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| Besides the deep fried prawn, the other two main courses were Korean Abalone Porridge and Risotto Served with Grilled Black Truffles, Scallops and Asparagus |
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| Dessert: Fresh Fruit |
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